Coating jacket potatoes in sea salt or kosher salt before baking draws out moisture, resulting in a crunchier and more flavoursome skin, according to a method backed by Chef Sylvia Fountaine, culinary authority and founder of Feasting at Home.
In her recipe, Fountaine maintains it's all about the salt – and not just standard table salt, but either sea or kosher salt. The logic behind using salt is that it naturally draws out moisture, eliminating excess water and allowing the skin to crisp up beautifully, creating a delectable crust without the potato turning tough.
Oven method with oil and salt
Along with the salt, only some oil is required. Extra-virgin olive oil performs especially well, providing a superior taste to the final result. The potato should be punctured at least three times using a fork to let the steam escape, stopping it from exploding in the oven. It is then coated in extra-virgin olive oil, ensuring the whole potato is thoroughly covered, before giving it a generous rub with sea salt.
While the potato would ordinarily be wrapped in tin foil before placing it in the oven, the chef advised against this, recommending that it be placed directly on a baking tray in the middle of the oven. The chef noted that covering the potato with foil traps moisture, resulting in a soggy texture.
Cooking time and finishing touches
The potato was kept in the oven for the suggested hour; however, it needed a further 15 minutes. To guarantee a "fluffy, not gummy" texture inside, it was immediately cut into with a knife to release the trapped steam.
Once the potatoes are beautifully golden on top, the oven should be turned off but the potatoes left inside for a further five minutes – this gives their skin an extra crispy finish. For the finishing touch, the piping hot potato can be gently squeezed using a tea towel, loosened inside with a fork, and a generous helping of butter added.
